Recent content by Freeze

Have brewed two batchs with Mangrove Jacks m21 yeast ,tastes good before racking for secendary fermentation.But both of them become a little acidic after secendary process,especially after bottling for 1 week.What happend about them?

Helpful advices and thanks a lot~

So..Pale malt means pale ale malt in this receipe? I'm a novice at homebrewing,not familiar with such grain..

Is 2-row grain the pale ale malt or the pilsen malt？ :confused:

Thanks for your advice，would use 180g dexrose to bottling. Have bought all the ingredients.May the yeast be healthy for such long traveling.. from US to China ..

Looks so good! Really hope to brew this saison,and have some questions: 1. Is the pale wheat malt the same as the white wheat? 2. Is that bottling with some cane sugar instead of using keg could be acceptable? Thanks for sharing~ :tank: